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Evaluation on Total phenolic compound content and Resveratrol content in Thai YaDong
2014
IOSR Journal of Applied Chemistry
The aim of this work was to analyse total phenolic content and resveratrol content in Thai Yadong to evaluate the quality of commercial Thai YaDong. YaDong were prepared by fermentation of ten herbal plants in white spiritual liquor and 80 % ethanol in laboratory, then total phenolic content was analysed by spectrohotometry.and resveratrol was analysed using high performance liquid chromatography. The result showed that each medicinal plant that extracted by ethanol and white spiritual liquor
doi:10.9790/5736-07624349
fatcat:gqtjbibitzff3cczoqjfocauxq